Chinese: 雞絲粥 (gai see juk)
I love Chinese breakfast, there is always so much to choose from other than dim sum. One of my favourite for an early breakfast is a bowl of hot rice porridge or congee. As I have some chicken stock from last night chicken rice and some leftover cooked chicken, congee is perfect for the job while pottering about on a Sunday morning listening to the radio and doing a little housework at the same time.
For this congee I like it quite watery so I used half cup of rice and 5 cups of chicken stock. Let it boil then simmer for about 1 hour. (use a large pot where possible, as the rice soup will boil over easy).
Once the congee is ready, seasoned with a little salt. While it is still boiling hot, ladle into a large soup bowl. Quickly sprinkle on some shredded cooked chicken, a whole egg (or just the
** If you like the egg a bit more cooked, ping in the microwave for 1 minute before adding the garnish.